No bake! That’s right there is no baking required for these easy and healthy granola-yogurt cups the entire family will enjoy.
Every now and then my triathlon training husband will give me a food request. This time he wanted a healthy snack/appetizer that’s 1) healthy 2) easy, no re-heating & 3) not too filling that it will ruin his appetite for dinner. I wish I could tell you that creating this recipe was a challenge but it was not. I immediately thought of the Golden Girl Bluesberry Granola in my pantry and the yogurt in my frig.
I got my first bag of Golden Girl Granola last year and I’ve been a fan ever since. What I like about them in particular is that they are family-owned and their granola uses an all natural, whole-grain granola that’s dairy-free, cholesterol-free, casein-free, trans-fat free, wheat-free and has no preservatives, artificial color or flavor. If you look on the back of the bluesberry granola the ingredients include: rolled oats, pure maple syrup, almonds, coconut, dried blueberries, cinnamon, sea salt, and more.
I added dates to the crust but they’re really an optional ingredient. You can substitute honey if you like. Use your fingers to press the crust down into the pan. If you have some fresh fruit on hand, add some in between the crust and filling.
The filling is only yogurt, honey, cinnamon. That’s it. After you mix everything together, taste it. If you want it sweeter, add more honey. If you like cinnamon, add some more. See where I’m going here?
No Bake Blueberry Granola Yogurt Cups
- Prep Time: 15 mins
- Cook Time: 3 hours
- Total Time: 3 hours 15 mins
- Yield: 6 cups 1x
- 3/4 cup Golden Girl Bluesberry Granola
- 1/2 cup unsweetened coconut, shredded
- 3 ounces dates
- 2 ounces almonds
- 1/4 tsp cinnamon
- Pinch of salt
- 1/2 cup yogurt
- 2 tsp honey
- 1/2 tsp cinnamon
- Fresh blueberries for garnish
- Add all the crust ingredients to a food processor.
- Pulse until well binded.
- Divide the crust evenly into each muffin tin. Press down with your fingertips.
- In a medium size bowl, mix together filing ingredients.
- Divide the filling evenly into each muffin tin on top of the crust.
- Cover with saran wrap and place in the freezer for 2-3 hours or until the filling is firm.
- Let thaw a few minutes prior to serving.
I got 6 granola-yogurt cups out of this. I had some leftover crust that I used for garnish and the next day on my yogurt. My cups froze in about 3 hours. The freeze time will depend on which type and how much yogurt you use. The first time you make this you’ll probably just need to check back to make sure. You can’t over-freeze them.
Prior to serving you will need to let the yogurt cups thaw for 3-5 minutes so you can easily pull them out. I just leave them on my counter but you can also place the bottom of the muffin tin in hot water a minute or two.